Homemade Cream of Chicken Soup

A Homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real. Simple to make, this one is sure to become a favourite you’ll make over and over again!

Growing up, I was “deprived” of canned soup and in fact any forms of pre-prepared foods. And such is the case when you’re a kid that you always want what you can’t have. I got sent to school with bento boxes and eyed off my friends’ vegemite sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make.

Such as – soup from a can. I can’t believe how much I used to love that stuff!

I also can’t believe that I used to be embarrassed being sent to school with bento boxes. Nowadays, a bento box is a once a year treat that I eagerly look forward to!

I don’t know at what point in my life I grew out of canned soup. Probably sometime during uni after I moved out of home and started learning how to cook. And nowadays, every time I make Homemade Cream of Chicken Soup, I shake my head, wondering how on earth I used to think canned soup was so delish.

This soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!

This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.

I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get it.

This is what it looks like. I told you – gloopy!!

I use this recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh!

I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. 🙂

Enjoy! – Nagi xx

5 from 18 votes

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Homemade Cream of Chicken Soup

Prep Time

10mins

Cook Time

10mins

Total Time

20mins

A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make it like what you get in cans, but feel free to load it up with more. Consider adding noodles or rice too! Recipe VIDEO below.

Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.

Add carrots, celery and capsicum, cook for 1 minute to soften.

Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.

Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.

Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.

Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.

Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

Recipe Notes

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven't made it in years because it kind of defeats the purpose of having it on hand.

I don't make casseroles or pasta bakes using condensed soup so I don't use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.

2. This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.

Hi there Nagi, I happen to stumble on your site a few weeks ago, and by goly am I ever happy I did, I’ve tried a few of your recipies and they were DELICIOUS, and Easy. Thank you so much for sharing your recipies with us along with your very helpful tips. keep up your good work, and please Keep on smiling! 🙂

Cream of Chicken soup is honestly one of my favouritest things in the whole entire world and I honestly did not know it could be make like this.. I thought it was just one of those instant soup flavour things. I feel so silly now! I really must try this recipe you made it look so easy! Does that mean cream of vegetable soup is the same thing but with vegetable broth? (that’s my second fave)… I too asian household was deprived of western ‘soup’. It’s still something I dont make all that often because we usually have asian broth (canh) which is fantastic but it doesn’t stop me from stocking all the flavours of ‘cuppa soup’ whenever woolys has a sale 🙂

Ηey Nagi the weather is still pretty warm here in Corfu . Your soup looks so delish I’m afraid I’m gonna have to wait to try it a little while longer until the weather cools down a little. I think Dozer got little jealous and probably wanted a hair cut too.Cuteeeeeeeeee.Have a great week.

I’m sort of new to your blog and I’m so impressed with your recipes, how easy and tasty they are, and how thorough your instructions are. This soup was too yummy–I overate a bit. But I needed some serious comfort food today, so I’m glad I made it. Do you think it would freeze well? Thanks for your Down Under down-to-earth blog and fabulous recipes and gorgeous photos!!